Melt butter, add onion, celery and cook until tender.
Slowly add flour, stir one minute. Add chicken/turkey broth, milk, bay leaf, stir well and cook for about 20
minutes. Stir in sour cream, parsley and lemon juice.
Remove Spaghetti squash from the skin with a fork and put it into a casserole dish, smoothing into an even layer.
Cover with chicken, then the sauce and top with bread crumbs.
Bake 350 for 30 minutes